High heat fattie?


 
S

S. Fink

TVWBB Fan
Planning on making my first fattie as part of a chicken cook. Can I put the fattie on at high heat? When the chicken comes off, should I bring the temp down?
 
S, Bring it down. I'm saying this from experience. They come out OK at high heat but nowhere near as good as they do at 235º.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer:
Would an Hot Italian sausage fattie be any good?
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If you like hot. If not, promptly pack them up and send to me. I'll let you know if they were any good.
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fatties,,, they're all good
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer:
Would an Hot Italian sausage fattie be any good?
The wife bout several rolls when they where on sale a week ago. </div></BLOCKQUOTE>
Any sausage you like is fine Chris. With it being Hot, not sure you would want to put a hot rub on though so be careful there. Unless your into that whole mouth on fire thing.
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I like heat, but I have my limits...
 
I did a high temp brisket and a fattie about a week ago, and the fattie definitely had a drier crust, especially the bottom that was closer to the heat.

But they still tasted great. I loved drizzling them with pure maple syrup after slicing them.
 
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